Elk Wonton Soup Recipe

Name: Elk Wonton Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE WONTONS:; 16 whole Wonton Wrappers; 1/2 pounds Ground Elk; 1 whole Egg White; 1/4 teaspoons Crushed Red Pepper; 1/2 teaspoons Garlic Powder; 1 teaspoon Lemon Juice; 2 teaspoons Lite Soy Sauce; 2 teaspoons Maple Syrup; 2 teaspoons Sesame Oil; 3 Tablespoons Panko Crumbs; _____; FOR THE SOUP:; 8 cups Low Sodium Chicken Broth; 1 whole Carrot, Shredded; 1/2 cups Bok Choy, Chopped; 1 cup Sliced Fresh Mushrooms; 1 clove Garlic. Pressed And Finely Minced

Servings: persons

FOR THE WONTONS:
16 whole Wonton Wrappers
1/2 pounds Ground Elk
1 whole Egg White
1/4 teaspoons Crushed Red Pepper
1/2 teaspoons Garlic Powder
1 teaspoon Lemon Juice
2 teaspoons Lite Soy Sauce
2 teaspoons Maple Syrup
2 teaspoons Sesame Oil
3 Tablespoons Panko Crumbs
_____
FOR THE SOUP:
8 cups Low Sodium Chicken Broth
1 whole Carrot, Shredded
1/2 cups Bok Choy, Chopped
1 cup Sliced Fresh Mushrooms
1 clove Garlic. Pressed And Finely Minced

1
Combine ingredients for wonton filling (everything except the wrappers) and mix thoroughly (with hands works best). Place in refrigerator for at least 1 hour.
2
For the soup: Bring chicken broth to a boil and add remaining soup ingredients. Reduce heat to simmer while preparing wontons, approximately 20 minutes.
3
Place wonton wrappers on a flat clean surface. Brush each wrapper lightly with water (with a pastry brush). Place 1 1/2 Tablespoons of the elk mixture in the center of each wrapper. Fold edges of wrapper together into a triangle and press edges together. Make sure no air is trapped in with the meat!
4
Gently place wontons into soup and place over medium-low heat. Cook for around 6-8 minutes.
5
Place 4 wontons in each bowl and cover with remaining soup broth.
6
Nutrition Info per 4 wontons and 2 cups broth: 268 calories, 8 g fat, 3 g saturated fat, 22 g protein, 25 g protein, 1 g fiber

928

kcal

Calories

Fat

Carbs

156

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE WONTONS:, 16 whole Wonton Wrappers, 1/2 pounds Ground Elk, 1 whole Egg White, and more.

Yes, Elk Wonton Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Elk Wonton Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions